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Saturday, January 2, 2010

Creamy Acorn Squash and Sweet Potato Soup

This first post is for my brother, Jake, and my friend Johnathan. They have both requested the recipe for the soup I cooked for our Christmas dinner this year.

Ingredients:1 Acorn Squash6 Small Sweet Potatoes2 Small Carrots (these are optional, but they add an extra sweetness)4 Garlic Cloves1 Onion1 Tablespoon of Olive Oil1 Cup of Half and Half1 Cup of Milk2 Tablespoons of Butter2 Tablespoons of Grated ParmesanSalt and Pepper to Taste1 Quart of Water or Broth of Your Choice

Cooking:
Chop the onion and garlic cloves into small bits, saute in the olive oil. When onions are translucent, add the peeled squash and sweet potatoes (and carrots, if used,) which have been chopped into one inch cubes, into the pot. Pour in the broth or water. (I like to use organic free-range chicken broth if I have it; it adds a nice flavor note.) Bring the pot to a boil, reduce, and simmer until the vegetables are so soft that a fork slides neatly into them. Take off the stove, and use a stick blender to puree until smooth. Add salt and pepper to taste, then add the cream and milk and butter (the butter adds a particular smoothness and richness to the soup,) and puree again. Check the seasoning once more before serving. Finish with a bit of the grated parmesan.

Serves about 6.

This is a great recipe that can be translated to many vegetables. My creamy tomato and carrot soup is another option which employs the same methodology. I hope you have fun experimenting. Please let me know how your recipes turn out!